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In this study, drying behaviour of carrot slices in a microwave dryer was investigated experimentally and drying was modelled by the semi-empirical Page model. Experimental study was conducted for two different slice thicknesses (1cm and 2cm) and three different microwave power levels (350W, 460W, and 600W). During experiments, weight of the carrot samples were recorded at regular intervals of 15s. Experimental results show that drying rate increases considerably with an increase in the microwave power level. The experimental results also show that the effect of carrot thickness on drying rate shows a decrease with an increase in the microwave power level. Finally experimental results indicate that energy consumption during drying shows a decrease by an increase in the microwave power level. The statistical analyses results indicate that the semi-empirical Page model can be used to define the microwave drying behaviour of carrot slices.

Investigation of Microwave Drying Characteristics of Carrot Slices